Pistachio Ice Cream Cake with Southern Pound Cake
Inspired by my Southern family traditions, this Pistachio Ice Cream Cake layered over rich, buttery Southern Pound Cake is the ultimate summer holiday dessert. Perfect for parties or family gatherings, this easy homemade ice cream cake recipe is a delicious fusion of classic Southern baking and creamy pistachio flavor.
Ingredients you’ll need:
- your favorite gelato flavors
- flour
- baking powder
- salt
- eggs
- whole milk
- olive oil
- sugar
- butter
- olive oil
- vanilla extract
How long should I freeze ice cream cake before serving?
The common rule of thumb is to freeze at least 6 hours to overnight. However, when I was in a pinch before, I have frozen for just 4 hours and it was still sliceable! But the more time you allow it to fully freeze – the prettier the slices will be!
what toppings or frostings work best for ice cream cake?
For ice cream cakes, light and freezer-friendly toppings work best. Whipped cream is a popular choice because it freezes well and stays soft enough to slice through. You can also use chocolate ganache, crushed cookies (like Oreos or graham crackers), chopped nuts, sprinkles, or a drizzle of caramel or fudge sauce. Meringue frosting (search for Paula Deen’s 7 minute frosting recipe) also is AMAZING!! Avoid buttercream, as it becomes hard when frozen.
How do I store leftover ice cream cake without freezer burn?
To prevent freezer burn, wrap any leftover ice cream cake tightly in plastic wrap, then cover it with aluminum foil or place it in an airtight container. Make sure the cake is well-sealed to keep out air and moisture. Store it in the coldest part of your freezer, not the door, and eat within 5–7 days for the best taste and texture.
Bake with me!
Pistachio Ice Cream Cake with Southern Pound Cake
Ingredients
- 2-3 pints of your favorite Talenti Gelato I used Pacific Coast Pistachio & Southern Butter Pecan
- 3 cups All Purpose Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Fine Sea Salt
- 1 cup Softened Unsalted Butter
- 1/2 cup Olive Oil
- 1 1/2 cups Granulated Cane Sugar
- 5 large Eggs
- 1 cup Whole Milk
- 2 tsp. Vanilla Extract
Instructions
- Preheat oven to 325F. Butter the sides of a 9” cheesecake pan and line the bottom with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes,
- Add the olive oil and sugar to beat on HIGH for 1 minute.
- While beating on Medium speed, add the eggs one at a time.
- Add the whole milk and vanilla to mix for 30 seconds.
- In a separate bowl, combine the flour, baking powder, and salt. Add to the eggs mixture and mix just until incorporated, about 30 seconds.
- Pour the batter into the prepared pan. Use a spatula to even out the top.
- Bake for 50-60 minutes on the middle rack, until set in the center and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice the cooled cake in half lengthwise.
- Line the same cheesecake pan with plastic wrap so it overhangs on all sides.
- Place the bottom half of the vanilla pound cake in the pan.
- Scoop the gelato on top of the bottom half. Use the back of a spoon to even out the top.
- Add the top half of the pound cake, then cover with the overhanging plastic wrap to set until firm in the freezer, about 6 hours to overnight.
- Top with whipped cream or a meringue frosting to serve!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
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Wouldn’t this mean u have to eat frozen cake? like how does it work?
Hi Indi! Yes, the pound cake freezes really well! I would just let it sit for 10 minutes at room temp to soften a slight bit
Sry didn’t mean to double post comment😂
Youre so okay!! haha